Acrats de Morue


  • 1 and 1/2 cups flour
  • 1 tsp kosher salt
  • 2 eggs
  • 3 tbs unsalted butter, melted and cooled
  • 1 cup milk
  • 1/2 lb salt cod fish
  • 1 fresh hot pepper, seeded
  • 2 scallions, minced
  • 1 clove garlic, crushed
  • 1 tbs fresh parsley, chopped
  • 1 tsp thyme or 2 tsp fresh
  • 1 allspice berry, ground
  • fresh cracked black pepper to taste
  • oil for deep frying
These are cod fish fritters that commonly served in Martinique and Guadeloupe.

  • Sift the flour and salt into a bowl.
  • Beat the eggs with the butter and add.
  • Add the milk gradually, stirring only to combine.
  • Add a little more milk if the batter is too stiff.
  • Cover and allow to stand for 2-3 hours.
  • Meanwhile soak the fish in cold water.
  • The time will depend on the hardness and saltiness of the fish.
  • Drain, remove any bones and skin.
  • Pound the fish in a mortar with the hot pepper.
  • Add the scallions, garlic, parsley, thyme. all spice and freshly ground black pepper to taste.
  • Stir into the batter and allow to stand for 30 minutes.
  • Heat the oil in a deep fryer or large heavy sauce pan to 375 degrees and fry the mixture by heaped tablespoonfuls until golden grown.
  • Drain on paper towels and keep warm.

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